String Beans No. 2
From Science of food & cookery, 1921
Other vegetables may be canned in like manner (if the taste of acid is not objectionable), except corn, which requires half again as much lemon juice as do string beans.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
366Calories
18 gProtein
69 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories366 kcal
Protein18 g
Carbohydrates69 g
Fiber27 g
Sugars22 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium2639 mg
Calcium361 mg
Iron5.9 mg
Magnesium255 mg
Phosphorus373 mg
Zinc3.2 mg
Copper0.9 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K395 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)6.6 mg
Folate6.2 mcg
Choline1.6 mg
Caffeine0 mg
Water835 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 143. The excerpt below is the record exactly as published.
STRING BEANS No. 2 Prepare the string beans as in the preceding recipe. Add boil- ing water in a saucepan barely to cover the beans, with salt to taste. Cover (except the cover must be drawn to one side far enough to allow the steam tovescape), and let boil continuously for 30 or 35 minutes. Lift a glass jar out of boiling water, and put on a hot scalded rubber ring. Into each quart jar put 2 tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.